Recipe
Vanilla Custard With German Red Berry Sauce Rote Grtze Recipe
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Unswissmiss / All my dishes 2 years, 7 months ago
Homemade vanilla custard is always good; Rote Grütze, German red berry sauce, makes it even better! The sauce - which is not supposed to be very sweet - is also good on its own, or with ice cream, pound cake, pancakes, etc.
Prep:5m Cook:45m Servings:4
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 Unswissmiss |
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Ingredients
- Rote Grütze ingredients:
- 16 oz frozen strawberries, thawed
- 8 oz frozen raspberries, thawed
- 8 oz frozen dark sweet red cherries, thawed and quartered
- 2 C grape juice or cranberry juice + additional for volume (see instructions)
- 1/2 C sugar
- 3 Tbsp cornstarch
- 1 Tbsp lemon zest
- 1 Tbsp lemon juice
- 1 C red wine
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
- Custard ingredients:
- 2 C whole milk
- 2 Tbsp cornstarch
- 1/3 C sugar
- 1/4 tsp salt
- 2 eggs
- 1 Tbsp butter
- 2 tsp vanilla extract
- pinch of nutmeg
Directions
- To make the Rote Grütze:
- Puree the strawberries.
- Pour strawberries, as well as any juices that accumulate from thawing the fruit, into a measuring cup. Add enough grape/cranberry juice to total 2 cups.
- Pour mixture into a non-aluminum saucepan. Add an additional 2 C juice, sugar, and cornstarch. Whisk until cornstarch dissolves.
- While whisking, bring mixture to boil over medium heat. Add red wine, lemon juice, and lemon zest, and bring to boil again for 2 minutes. The syrup should be thick.
- Stir in raspberries and cherries. Heat through.
- Remove the pot from stove, cool to room temperature, and chill overnight.
- To make the custard:
- Whisk cornstarch, sugar, and salt together in a heavy-bottomed saucepan.
- Add milk and eggs and whisk until lumps disappear.
- Heat over medium heat, whisking, until the custard thickens. To test whether the custard is thick enough, dip a wooden spoon into the mixture and run your finger through the coating. When the custard is thick enough, the trail will not close back up.
- Take the custard off heat. Whisk in butter, vanilla, and nutmeg. Cool with a plastic sheet pressed to the surface to prevent a skin from forming.
- To serve:
- Spoon Rote Grütze into the bottom of a small dessert bowl or wineglass. Top with an equal amount of vanilla custard.
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unswissmiss 2 years, 7 months ago said:
Rote Grütze is supposed to incorporate whatever red fruits are available. Currants are common here, and blueberries and blackberries are sometimes thrown in too.
chefmeow 2 years, 5 months ago said:
This is right up my alley. Will be making this weekend. Thanks for sharing.
jo_jo_ba 2 years, 2 months ago said:
This looks amazingly awesome! The souce would be great over angel food cake, I bet!
kismet 1 year, 8 months ago said:
What a lovely combination,Should I be jealious now or laterly ,I bet there are parts of Switzerland,that is just breathtaking.Thanks for the recipe
merlin 3 months, 1 week ago said:
Wow. This is great. I think that sauce would even be OK on Jello Custard.
merlin 3 months, 1 week ago said:
Not that I would do that. Just saying.